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Greek Egg And Lemon Soup

Ingredients
  Chicken stock 2 Pint (Generously 1 Liter)
  Long grain rice 2 Ounce (50 Grams)
  Salt To Taste
  Pepper To Taste, freshly milled
  Eggs 2
  Lemon 1⁄2 Small, juice extracted
Directions

MAKING
1. In a saucepan, bring the chicken stock to a boil.
2. Add rice and re-boil.
3. Reduce the heat to medium-low and simmer for about 10 minutes until the rice is cooked.
4. Season with salt and pepper.
5. In a cup, beat eggs and lemon juice together.
6. Spoon a little hot broth and add to the egg; mix well.
7. Stir in the egg mixture into the stock and rice.
8. Stir continuously and heat the soup over a low heat; do not boil.

SERVING
9. Serve piping hot.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Appetizer
Method: 
Boiled
Ingredient: 
Egg
Interest: 
Healthy
Cook Time: 
10 Minutes
Servings: 
8

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